This marinade is ideal for delicate rib eye steak.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
Ingredients
- 4 cups kale, washed and stems removed
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon chili powder
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Place kale into a large bowl and drizzle with olive oil; toss until evenly coated. Sprinkle with chili powder and kosher salt; toss again. Spread seasoned kale onto a baking sheet.
- Roast in the preheated oven for 5 minutes. Stir kale and continue roasting until the edges become brown and a little crispy, 5 to 8 minutes.
Reviews
Was great, used New Mexican red chile powder, added some shitake mushrooms to roast with it and added some spicy Italian sausage and grated fresh parmesan after,
I followed the recipe as written and this will be our new method for cooking Kale going forward!
Simple and very tasty! The chili wasn’t very strong at all, but it was still crispy and lightly flavored and addictive to eat. An excellent side dish!
This is the only good kale I’ve ever had. Added red wine vinegar on the second round for a little acid.
I loved this recipe and idea! I went with my preferred amount of spices and added a little lime juice. Cooking temp and time was on spot! Great way to cook kale.
Really enjoyed as a side dish for grilled steak. I used salad tongs to stire and toss it numerous times. I used a cajun blend that had salt. Really simple dish to prepare that had alot of flavor!
Tried this recipe at night with sweet chilli sauce and chilli powder. It roasted nicely and tasted great. Chewy and crunchy with an explosion of taste, much grateful to the creator of this dish.
I had been wanting to make crispy kale and found this recipe. It is wonderful. I love it. I did change the recipe slightly; I added a little cumin and just little garlic salt, to the chile and the sea salt. Tossed the leaves in olive oil and then really toss the seasonings on the leaves. Spread thin on a cookie plate at 400 degrees. What a tasty way to use your kale. Note: Alot of leaves dry to to a much smaller amount.
Delicious just as written. My “I don’t eat kale”ers loved it. 4 cups becomes a pretty small amount. I’d call it two servings. Good with chili flakes, too.
Yum! I didn’t have chili powder and used smoked paprika instead. I served it over red rice, with a side of grilled chicken breasts. Thank you. My husband told me this recipe is now in his top three. I can’t wait to try nori, like other reviews have mentioned.
I baked at 350 for a total of 15 minutes, 400 seemed way too high .I reduced the amount of chili also. Very tasty snack.
Watch to cook time so you don’t overcook.
Very flavorful! Super easy and so worth it.
Love this!Use about half the salt called for though, otherwise it’s very salty. Good with other seasonings too.
Oh so delicious! I was looking for something crunchy but healthy. This fit the bill. I was making it as a side dish for an italian meal, so I used garlic powder instead of chili powder. Next time I’m using chili powder as written in the recipe, maybe to accompany spinach and black bean enchiladas and rice!
This was my first time cooking kale, so I didn’t have much to compare to but I enjoyed it. It cooked in the exact time as specified which was great and was crispy on the edges. Definitely do not add too much salt as other mentioned. I layered the kale with oil and seasonings in the bowl and then stirred it to evenly coat which worked out great.
Some paprika and garlic powder is all i added. DELICIOUS!
Perfect! A great way to use Kale.
Interesting way to prepare kale, but it was delicious and easy! Agree with the other raters on putting in 1 tsp salt and 1 tsp chili powder. I’d make this again!
Great dish. I needed to add more chili powder. My husband was surprised by the initial crunchiness that eventually melted in his mouth as he chewed!
I loved this recipe and so did my family who doesn’t always like to eat green things.